I am currently catching up on my blog posts and I have been dying to write this one up. Why? Because Grey Goose’s latest project ‘Iconoclasts of Taste’ completely blew me away when I went to the press preview a few weeks ago. It is truly pioneering.
So what exactly is Iconoclasts of Taste?
Well, according to an online dictionary, an iconoclast is:
“a person who attacks cherished beliefs, traditional institutions, etc., as being based on error superstition.” Or, “a breaker or destroyer of images, especially those set up for religious veneration.” (Source)
And according to Grey Goose, ‘the world needs Iconoclasts'; people who ‘break the mould’ and ‘challenge the status quo’. As a result, established groundbreakers such as designer Giles Deacon, mixologist Tony Conigliaro, chef Nuno Mendes and curator Carrie Scott were faced with the task of identifying three emerging iconoclasts who I consider to be very exciting.
Tasha Marks who is an artist and food historian. Her work involves edible art and her Grey Goose events include an Edible Art Masterclass at The Hospital Club on 27th July and a talk and a workshop on Food As Artistic Medium on 16-17 September, as part of the London Design Festival at the V&A. Also, throughout September, Gilbert Scott will be offering a cocktail inspired by Tasha Marks on their drinks menu.
At the press preview, we enjoyed desserts made from ingredients that were reflective of the historical periods which influenced these treats and they were really fun to taste.
Dr. Rachel Edwards-Stuart’s Phd “Science of Cooking” project was sponsored by Heston Blumenthal and today, she is a leading flavour expert. Her work has involved advising 3* Michelin restaurant Le Doyen and working with food artists Bompas and Parr.
Rachel’s main event is the Flavour Science Masterclass at Bread Street Kitchen on 10th July and 1st August, whilst you can follow her Food & Cocktail Pairing Research throughout October as well as order Grey Goose cocktail and food pairings inspired by Dr. Rachel Edwards-Stuart at selected Gordon Ramsay restaurants.
Finally, Ento is a project by four students at the Royal College of Art and their focus is to develop creative solutions to the problem of food sustainability. And what is their answer? Insects, which Ento consider to be a nutritious and efficient alternative to traditional livestock. On the evening of discovering Ento’s awe-inspiring ambitions, I did shudder at the thought of eating insects and needless to say, I didn’t rush over to their table. But since then, there has been plenty in the news about the goodness of eating insects and now the thought of creepy crawlies entering our food chain doesn’t seem to be that inconceivable. Here’s one article on the subject.
If you are intrigued to try out Ento’s dishes, their events include: Ento Cocktails & Insect Canapés at The Lucky Pig on 26th June and an Ento Pop Up Restaurant from 15th until 18th August with Grey Goose Cocktails included in the tasting menu. And throughout September, Ento inspired Grey Goose cocktails will be available to try at the Covent Garden Cocktail Club.
Unfortunately I’m not going to be able to try any of the pairings until after August but I am curious enough to consider the September and October events. If you do go to any of these events, I’d love to know what you discovered – especially if you tried the insects.
For more information on Iconoclasts of Taste’s events, click here.